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Pumpkin Soup with Rosemary and Cinnamon

By Edited Nov 13, 2013 0 0

This recipe will show you how to transform a "poor" ingredient, such as the pumpkin, into a gourmet soup!

This is a very simple, yet delicious recipe for a great pumpkin soup. The first time I made it was also the first time I tasted pumpkins, as, in my family, we never ate them. Where I come from, pumpkins are considered a poor food, normally eaten by peasants when there was nothing better. Given this reputation, it was a leap of faith for me to try preparing the soup!

A personal recommendation: unless you have a better use for it, you can use the flesh of the pumpkins you'd normally carve for Hallowee'n. I know several people who used to throw the pumpkin flesh away because they didn't know what to do with it. Now that they tried this recipe, they keep it all!

 

Ingredients

  • 550 g of Pumpkin
  • 350 g of Carrots
  • One Potato
  • 2 Shallots (or a small onion)
  • Half teaspoon of Cinnamon Powder
  • Olive Oil
  • Vegetable Stock
  • Salt
  • A small branch of Rosemary

Preparation

  • Cut open a medium size pumpkin. Collect and discard the seeds and the jelly around them.
  • Scoop out the flesh from the pumpkin. Try to take small scoops; it will take longer, but it will be easier to cook them.
  • Peel the potato, and cut it in small chunks.
  • Peel the carrots, and cut them in thick slices.
  • Pour three tablespoons of olive oil in a deep pot, throw in the chopped shallots/onion and fry for about until 5 minutes, until soft.
  • Add the carrots, the potatoes, the pumpkin, the half tablespoon of cinnamon powder and cook on medium-low heat, for another 5 minutes. Keep stirring to mix all ingredients and to prevent the vegetables from sticking to the bottom of the pot.
  • Add just enough vegetable stock to cover the vegetables. Keep some aside, just in case.
  • Cover the pot and let the soup simmer for about 30-40 minutes. Mix the soup and check the pumpkin from time to time, to make sure it became soft.
  • With an immersion blender, blend the soup to make it creamy.
  • Add the branch of Rosemary. If you don't like to find rosemary needles in your soup, you can tie the branch using a clean, white cotton thread (don't use colored ones, as they can lose the color in the soup!).
  • Let it simmer another 10 minutes, stirring it from time to time.
  • Adjust with salt, and it's ready to serve. Hearthy, warming and delicious!

Pumpkin Soup with Rosemary and Cinnamon

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